Squid Kimchee

• 1 fresh squid (whole)
• 2 cups kimchee
• 1 bunch pea sprouts (could be substituted with bean sprouts, chives, or thinly sliced onions)
• 2 Tablespoons sake (Japanese rice wine)
• 1-2 Tablespoons gochujang (Korean red chili paste)
• 1 Tablespoon olive oil
• 1 teaspoon sesame oil

1. Clean squid in running water.
2. Separate the legs from the body, trying not to tear the gut that's attached to the legs.
3. Cut legs into 1 inch and body into 1/2 inch.
4. Cut kimchee into bite-size pieces.
5. In a frying pan, add olive oil, heat the pan, add kimchee (and other vegetables of your choice) and stir-fry quickly.
6. Add squid and sake to the pan and stir-fry with vegetables.
7. Add gochujang and sesami oil.
8. Remove from heat.

fresh squid, kimchee, sprouts, sake, gochujang, olive oil, sesame oil

Taken from cookpad.com/us/recipes/260982-squid-kimchee (may not work)